[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

"The New Safe Meringue" by Alice Medrich

Regarding meringue (following the raw egg/salmonella discussion), while I,
personally, would first use powdered, dried (pasteurized) egg whites (Deb
El Food's "Just Whites"), here is a recipe for safe meringue using fresh
egg whites.   I have made meringue cookies and angel food cake using Just
Whites and am soooo impressed I really just wanted to put that out as an
alternative as well.  I did not taste it as raw meringue, though .. doesn't
appeal to me, for some reason.  I have whipped Ener-G Egg Replacer to what
looks like whipped egg whites (stiff enough to pipe from a pastry bag, but
I did not like the taste at all.

The New Safe Meringue
 (from Alice Medrich's *wonderful* "Chocolate and the Art of Low-Fat Desserts")

2 t. water
1/8 t. cream of tartar (important)
2 egg whites
4 T. sugar (can safely use1 T. per egg white .. will heat to 160 F 30-40%
more quickly .. be careful not to overcook .. though you can use up to 1/4
c. per white if recipe calls for it)

Work time: 7 minutes

1. Bring 1 inch water to gentle simmer in large skillet.  Combine the 2 t.
water with cream of tartar in 4-6 cup stainless steel bowl.  Addt he egg
whites and sugar and whisk together briskly to combine ingredients
thoroughly and break up the egg white clots (which have a tendency to
scramble first).  Place instant read thermometer nera the stove in a mug of
very hot tap water.

2.  Set bowl of egg whites in skillet.  Stir mixture briskly and constantly
with a rubber spatula, scraping the sides and bottom often to avoid
scrambling the whites.  After 1 minute, remove bowl from skillet.  Quickly
insert (instant-read) thermometer, tilting bowl to cover stem by at least 2
inches.  If less than 160 F, rinse thermometer in skillet water and return
it to mug.  Replace bowl in skillet.  Stir as before  until temperature
reaches 160 F when bowl is removed.  Beat on high speed until cool and

This technique will achieve what is says:  safe meringue.  There is more
clear and very responsible info about safe meringue/raw egg whites in her
book on pages 138-141.  I HIGHLY recommend this book and at least suggest
that those interested in meringue read this at a library or book store.

Hope this helps someone,